Rechad Masala is the King of Goan spice pastes or masalas. This rich red paste is made from dry Kashmiri Chillies, Ginger Garlic, Spices, Tamarind Vinegar. It keeps in your fridge for a while because of the vinegar and is great to slather fish with or in this case Shrimp or Prawn. I like to butterfly the Shrimp to give it a greater surface area for the masala and the semolina which will make the shrimp wonderfully crispy.
|For reshad masala:|
|Cumin seeds||2 Teaspoon|
|Cinnamon stick||3 Inch|
|Fresh garlic||1/4 Cup (4 tbs)|
|Fresh ginger||1/4 Cup (4 tbs)|
|Turmeric powder||1 Teaspoon|
|Fried onions||1/2 Cup (8 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Tamarind||1 Cup (16 tbs) (soaked in 1/2 cup of hot water)|
|Water||1/4 Cup (4 tbs)|
|Cleaned shrimp/Prawn||500 Gram , devein (about 1 lb)|
|Masala||2 Teaspoon (rechad masala, see the recipe ingredients above)|
|Semolina||1 Cup (16 tbs)|
|Oil||1/2 Cup (8 tbs)|
|Coriander leaves||1 Tablespoon (for garnish)|
1. To make the Rechad masala, start grinding all the dry ingredients first and then add the wet ingredients, adding water as required to get it nice and smooth.
2. Marinate the shrimp with the salt and masala.
3. Butterfly the shrimp to get more surface area.
4. Dip in the semolina.
5. Shallow fry on one side, flipping over.
6. Serve and enjoy!